Cooking Pork Mechado (Basic Ingredients)

Cooking pork mechado has gotten a lot easier these days. Ready to use tomato sauces have conveniently invaded our kitchen (including mine) because of the promise of faster cooking time and a more tasty dish. Hmm, we'll see about that.

Let's cook another pork mechado dish. This time, let's make it simpler.

I have shared with you a Pork Mechado recipe in my earlier posts. However, I'd like to share with you another pork mechado recipe with fewer ingredients. This is cooking mechado when you have very limited food ingredients in the fridge. Also, in the earlier post I used UFC's Mechado Sauce. For this post, I'm trying out Del Monte's take on Mechado. Which do you think is better? Well, I'll share my views in a little while.

You may find mechado recipes that require marinating the meats in soy sauce and lime or calamansi juice. That's up to you. My hubby, however is not fond of the tangy flavor; so I'm not advocating that. Also, mechado is said to be a beef dish. I'm not a fan, either; because beef needs a longer time to cook. If you're the type who's looking for quick and easy dinner recipes, this post is definitely for you.

Steps in cooking easy pork mechado:
1. Saute' the garlic in hot oil.
2. Add the pork. Mix well.
3. Season the dish with fish sauce and pepper.
4. Add the onions.
5. Let it simmer under low heat.
6. When the onions soften, add the water.
7. Add the potatoes and bell pepper, if you have them.
8. Let the dish come to boil under low-medium heat.